Description
These freeze beautifully. Feel free to swap out the chocolate chips for some chopped nuts or dried cherries.
Ingredients
Scale
- 1 1/2c almond meal
- 1/4c unsweetened cocoa powder*
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/4c almond milk (I use unsweetened–plain or vanilla)
- 3 Tbsp coconut oil, melted
- 3 Tbsp pure maple syrup
- 1 tsp vanilla
- 1/4 tsp almond extract
- 1/2c chocolate chips* (optional)
Instructions
- In a medium bowl, whisk together almond meal, cocoa powder, baking powder, and salt. In a small bowl, whisk together eggs, almond milk, coconut oil, maple syrup, vanilla, and almond extract, if using. Stir wet ingredients into dry ingredients until well blended. Fold in chocolate chips, if using.
- Line a mini muffin tin** with liners or spray with nonstick spray. Fill muffin cups with batter. If you want smooth tops, wet the tips of your fingers and smooth out the batter (I never do this step–I don’t mind crackly tops).
- Bake at 350 degrees 18-25 minutes (mine were done at exactly 20 minutes).
- Allow to cool and enjoy!
Notes
*Gluten & Dairy Free Notes: I use Hershey’s unsweetened cocoa powder and Enjoy Life or Trader Joe’s brand semi-sweet chocolate chips. All are dairy and gluten free.
**For standard-sized muffins: you’ll fill 12 muffin cups. Bake for 25-30 minutes, or until done.